These Vegan Carrot Fritters are perfectly crisp and full of warming spice. Serve them with my yogurt, tahini and lemon dip. Get the recipe below.
The humble carrot
Carrots are perhaps one of the most understated, underrated vegetables lurking in our fridge. When you're hungry they're great for snacking on with hummus and they can often be found accompanying a roast dinner or hiding in a carrot cake but what else is there to do with them? One of my favourite things is making these crispy, golden brown vegan carrot fritters.
Carrot fritters offer a delightful combination of textures and flavours. To make them, the carrots get grated alongside potato. These grated veggies are then mixed with chickpea flour (also known as gram flour), herbs, spices and a little water.
After that, they get shaped into round discs and fried until golden and crispy.
Spice things up
While the herbs and spices add depth and complexity, the natural sweetness of carrots is enhanced by the caramelisation that occurs during frying. They're a savoury treat with a slightly sweet and spicy undertone.
The spice mix I use is subtle and fragrant rather than overpowering. To make it you'll need:
- Onion powder
- Garlic powder
- Cumin seeds
- Ground coriander
- Ginger
- Sat and pepper
They're relatively common herbs and spices so hopefully you'll already have them in your spice cabinet but if not they're all easy to come by.
I've tried to get the balance right between being able to taste the spices without them being too strong. You can always adjust to your own tastes.
Serving suggestions
I like to serve them on a bed of earthy spinach with a dip made from vegan Greek yogurt (I use Oatly), tahini and lemon juice. The cold creamy dip is the perfect contrast to the crispy fritters.
Why not try my courgette and basil fritters or my sweetcorn fritters. Both are made entirely egg and dairy free.
The recipe
Vegan Carrot Fritters
Ingredients
For the fritters
- 250 g carrots grated, roughly 3 carrots
- 200 g potato grated
- 1 tablespoon onion powder
- 1.5 teaspoon garlic powder
- 1.5 teaspoon cumin seeds
- 1 teaspoon ginger
- 100 g chickpea flour also known as gram flour
- 50 ml water
- 4 tablespoon vegetable oil for frying
For the dip
- 4 tablespoon vegan Greek style yogurt
- 2 tablespoon tahini
- 1 tablespoon lemon juice
Instructions
- Add the grated carrot and potato to a bowl along with the spices and mix well.
- Sprinkle over the chickpea flour and mix well until all of the carrot and potato are coated. The moisture from the veggies should mean that it starts to come together in one mass.
- Pour in the water and mix again.
- In a large frying pan heat the oil.
- Take 2 tablespoon of the fritter mixture and shape into a flat disc. Carefully place in the frying pan and fry for 5 - 8 minutes.
- Once they are golden and crispy on one side, flip over and then cook for another 5 - 8 minutes until that side is also golden and crispy.
- While they cook, mix together the yogurt, tahini and lemon juice.
- Serve the fritters as soon as they are cooked with the dip.
Nutrition
More carrot recipes
Got a bag of carrots you need to use up? Why not try some of these other carrot recipes.
Enjoy
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